Just to clarify because it wasn’t in the video, once our brisket hit 203 degrees F, we pulled it off the smoker, poured the rest of the beef tallow over the wrapped brisket in butcher paper and held it at 155 degrees F for 6 hours. I like a longer hold but once again the light was fading.

@Daeduluus

7 ай бұрын

I always like putting it on the shelf instead of right on the rack above the firepot, also put a water pan under it to help with the cook dont need to spritz it and it holds the temps more even, added bonus is since it is raised more more smoke profile as well.

@BlackSheepBBQ

6 ай бұрын

Neil, how did you hold it at 155? Does your smoker go that low? Just curious 🤔

@wildmanwv

Ай бұрын

Maybe move to the oven on warm?

Couple things. Grade makes a world of difference, always start with a Prime brisket, the flat will thank you. Also, the flat was probably a little dryer because you had the probe in the point which means you cooked the point to almost perfection but the thinner less fatty flat got overcooked, probe the flat instead. Lastly, the rest is one of the most important features, ideally rest in a warming rack at around 150* for a minimum of three hours but up to 12 hours. On my next brisket I think I’m going to separate the flat and point initially and treat them as two different cooks with a probe in each that way when the flat inevitably gets done first I can pull it and start the resting process on it before finishing the point. Good stuff.

@PelletsandPits

7 ай бұрын

Thanks for that. Yeah I believe in long rest. This one rested for 6 hours at 155. I think it’s the biggest key. Bought an oven just for long brisket rests.. Ahhaha.

@kevinjames1894

7 ай бұрын

The only other thing I would add to this is a water pan. Especially if you don't have a lot of meat on the pit. It helps equalize the Temps and helps with moisture.

@Klesso8449

7 ай бұрын

@@kevinjames1894 nice! didn’t think about that but I usually do use a water pan but I can never really tell how much of a difference it makes.

I pull my brisket at 190 I leave it wrapped in paper leave the probe in it wrap it in a towel and put it in a cooler the temperature will continue to rise to about 200 plus. I rest it for two hours then slice. When I pull it at 200 it comes out just like yours did. Enjoy your video keep them coming.

I love her enthusiasm!!

I have had my LSG pellet grill for over two years and have done 7 overnight prime brisket cooks on it. I had a Rec Teq for 8 years before I got the LSG so my process stayed pretty much the same. I use Meat Church Holy Cow and always let it sit on each side for at least 20 minutes. I always do fat side down as the bottom is where the heat is at. I start it at 10-10:30pm at 200 degrees and when I check it in the morning is it about 143-145. I crank up the heat to 250 (and maybe spritz) as I want it do be ready to rest at about 2-3 in the afternoon. I will wrap at 170 with tallow like you did (I use two small foil drip pans from my Blackstone to contain the tallow) with butcher paper and may crank up the heat now to 275. After probe tender I open the wrap for 20 minutes to stop the cooking process and will then wrap in foil over the paper and put into my 160 degree oven for at least 3 hours. When I cut in the middle like you did if the flat is a little dry as they are prone to do I will keep 4-5 inches of it and my wife makes an awesome stew using some of the liquid for making the gravy. That is a gamechanger too. With this process mine turn out great each time. Thanks for sharing as we all try to get better.

@airwolf61970

6 ай бұрын

I bet that dry flat would make some amazing mac & cheese.

Thanks for all the great videos. Congrats on your new Ironwood XL! I bought one this last April, and love it. Two months ago I bought a Traeger Flatrock griddle, and you have to know how much fun I'm having.

@PelletsandPits

7 ай бұрын

Glad you like them! Great Combo for sure;..I love my Flat Rock...

They are all good, some just a little better than some. You got a winner there for sure. Thanks for sharing with us. Fred.

@PelletsandPits

7 ай бұрын

Thanks for watching Fred...

WOW NEAL!!!! Looks so juicy, tasty and delicious. Great job on it. I haven’t made Brisket but after watching your cook l feel that I have too. I have made pulled pork on my pellet grill and it’s been amazing. Have a wonderful week Neal.

@PelletsandPits

7 ай бұрын

You to bud… try to hit the 275 mark on your brisket temps. It’s worth it.

Awesome looking Brisket Neal! Definitely nailed it ! Cheers brother 🍻

@PelletsandPits

6 ай бұрын

Thanks bud..cheers

Aaron Franklin says the #1 mistake many make with Brisket, is cooking too long at too low temp. Just what you thought.

@PelletsandPits

7 ай бұрын

That’s interesting…. I truly felt that way. Just to long at to low of a temp. Appreciate that

Hey Neil, I love your new series pellets and pits. What I normally do when I do an overnight cook is I started late the night before like right before dark town and then I get up I can make sure it stays spritz and get it off when it’s the right temperature or pro tender. Just an idea for maybe a next overnight cook for you that way you can catch the daylight right before the end of the day and then get up and catch it before it to dry out. Congratulations on all your success.

@PelletsandPits

7 ай бұрын

Hey thanks Janet...

Wow, what a difference between the flat and point! I sure like how that smoke ring and bark turned out👍😊

@PelletsandPits

7 ай бұрын

Yes it does! I wouldnt do it like that again..ahhahaha...that brisket I made for the brisket cheesesteak was one of the best I had made....Maybe I will make that one again....

Great video. I always use a water pan. It helps keep moisture in cook chamber, but perhaps more importantly, it stores heat and will help chamber to get back to temp faster after opening lid.

Awesome Job !! The bark was amazing smoke ring off the hook bro you hit that out of the park. Keep up the good work T&T BBQ .

@PelletsandPits

7 ай бұрын

Hey I appreciate that...cheers

Many techniques out there whether it be low and slow or hot and fast. Personally I don’t smoke one under 15lbs and after experimenting for years I like it at 230 until internal is 200-205 depending on the feel. Some briskets hit that stall and can take forever to come to temp and when I get impatient after around 18 hours I jack that temp up to 300. Looks good to me brother!!

It doesn’t look dry at all and you broke it apart pretty easy it looks like you did an amazing job that looks restaurant worthy ❤ we are always to hard on our selves

@PelletsandPits

5 ай бұрын

Thank you so much

I always inject mine with Kosmos reserve blend and moisture magic. Also slice against the grain. Bark looked amazing.

I have found that the foil boat method works the best on pellet grills. I usually put fat side down before I boat it at the 5-6 hour and raise temp from 180 to 250-275 and put fat side up and hold till 195ish and then have my pit (Yoder YS640s) automatically hold at 160 overnight when it reaches that IT of 195. Still dialing it is but so far that has worked the best for me. Keep up the great videos!

@PelletsandPits

7 ай бұрын

Great insight

I cook Brisket and Butts overnight most of the time on my WSM. No problem. The last Brisket I did was Prime, definitely made a difference as Klesso8449 said. Brisket cuts can have a wide range of quality that effects the outcome. I alway cut the flat against the grain as well. Still, looks delish. Brisket is m fav.

I have always wrapped my briskets at 160 or something close You are right about the fat cap. That is crucial for the tenderness. Always pulled around 200-203. Rest as long as possible. Love your videos. GBO.

Briskets will all be different but I temp the flat and also keep the flat away from the heat source. Wrap at 165 degrees in butcher paper pull from smoker at 200 and rest in a cooler with towels for about 2hrs. My briskets are 16-18 pounds and smoked on Camp Chef WW36 with oak or hickory.

That looks amazing! I have been afraid to try brisket and have done chuck roasts several times as my alternative option. Recently, I did my first brisket on my Weber Smokey Mountain and it turned out great. I'm calling beginners luck. Once I hit the stall at about 165, I put it in a foil covered pan in my oven to finish. You mentioned that you wrapped at 180ish. I wonder if an earlier wrap would have retained more moisture in the flat? I know Harry Soo preaches that once the stall is reached, no more smoke is absorbed so all you need is BTUs so he puts it in a 300 oven to finish. I am absolutely going to try more briskets.

@PelletsandPits

7 ай бұрын

Some of that is personal preference...unfortunately what I did was try many different things in one cook. Different cook times, different cooking equipment, different times etc which makes it extremely hard to dail down what exactly was right and wrong. I could not wrap that low because it was an over nigt cook..i was asleep..ahahha I mean I could have woken up..but that kinda is the point of an overnight cook...I like to wrap after the stall about 180...not because of smoke..but i think it helps dry out the bark just a touch more...then add the tallow to help soften...

Dang… on startup that thing sounded like an F-18 firing up. Is it loud when it is operating normally? Heard TONS of great things about that pellet smoker, maybe someday I’ll be able to spend that kind of money but for now happy with what I have. Love the new channel, I’ve already binge watched all the vids. Always enjoy the content!

@PelletsandPits

7 ай бұрын

No… it’s right on par with others. The starting up thing has to do with the fans blowing air to produce a hotter interior. Once the grill hits the temp it backs off and comes on and off.

I smoked a brisket for Christmas and was getting almost a 30 degree difference in the flat and the point after an overnight cook. I hated to do it, but I separated them and wrapped them individually. Helped keep the flat tender while waiting on the point to finish.

@PelletsandPits

5 ай бұрын

Very smart move..thats honestly the smart move...and people say temp dont matter...must have been my fault hhahahaha...it happens and great bbqers have to know how to fix simple issues...that is one for sure..

I run my overnight briskets at 225 around 6 pm and wrap at 6 am. Lately I haven’t been wrapping. But I use prime briskets. I have plenty of brisket videos in my channel if you’re curious on the results. They come out perfect every time.

@PelletsandPits

7 ай бұрын

I will check out. Thats more like what I was expecting. As I said I think it was on for too long. Your math is 12 hours…. I had to put mine on at 4 and didn’t wrap till 8 ish…. Your timing works better for sure

I remember my first brisket. I was just happy the cook was finally over. It was so dry 😂

@PelletsandPits

7 ай бұрын

Ahhahahaa. Mine as well. I cooked to temp and not by feel on my first one. Didn’t let rest long enough. Etc. Good thing is this one was night and day better than my bad one. Ahhaha

You cannot beat that smoke ring you got. Dang that's nice. I go really low 200° with really cold meat and heavy smoke then 225° until the stall. Wrap and jack the heat up and push thru the stall. I noticed that bark darkened in the butcher paper. I never let the color determine wrap or not. Unless you know the fat marbling of the flat. Wrap... We live eat and learn.

Yeah its the grade there i think you cooked it perfectly i actually like it like that.

New subscriber here, great vid! $5k question lol, how more pronounced was the smoke profile with the chip and pellet blend compared to cooks with just pellets?

@PelletsandPits

7 ай бұрын

Thanks for the sub! Honestly its still hard to judge..something i might not ever be able to tell...I have mentioned behind the scenes...I would have to have 2 LSG smokers side by side...i honestly think it would be unfair to compare with a different smoker...BUT the color I am getting us undeniable

i think i like the tire that was behind you while you was walking fast.....lol

@PelletsandPits

7 ай бұрын

hahahahha you call it walking I call it running...hahaha thats how slow it is...

Jirby of Goldees doesn't wrap at all until the end. Most importantly, after cooking, you just need to let it rest until it reaches 140. I believe holding it at 150 might have affected the overall result. Still great, I'm sure, but I definitely wouldn't let it go for that long.

Hi Neil, do you have a link to your cutting board and brisket knife? Thanks and keep up the great cooking!

@PelletsandPits

5 ай бұрын

I do not..the brisket knife is from Pit Boss...and the Cutting Board is from a company called Richlite...it can be found many websites...thanks for reaching out...

I wonder if it dried out and was tougher than you expected because you started cooking with the fat cap up vs down. I’ve always cooked cap down on a pellet grill because the heat source (reflective heat) is under the drip tray. I also start at 180° 3-4 hours and then turn it up to 225°. The other thing that may have contributed to the dryness is adding the chips to the pellets. The pellets have some inherent moisture in them from the process whereas the chops are probably much dryer. I also think that contributed to the amount your smoker used overnight too. Anyway, that bark looked amazing for a pellet grill. It was darker than any that I’ve ever done personally. You next one will be better. It’s a process of learning and adapting.

@PelletsandPits

7 ай бұрын

Adding chips to pellets...minus the added moisture was something I didn't even consider...very very wel thought of...thank you...

Not a critisim but between the point and the flat there is a good bit of hard deckle cutting some out ( in a v) would be helpful

They recommend setting the probe in the flat so it doesn’t overcook. That’s what we do and it seems to always work.

@PelletsandPits

7 ай бұрын

what about tenderness...the flat never reached "overcooked temps"...just never felt tender....from 196 to 203...

Looked good to me Neal.

Dont adjust too many things when cooking over night. set it at 250 or 275 and leave it. Wrap after bark sets (160 to 175 ish )and continue ill 200F. remember if you cook fast you need to hold long. if you cook long hold short. regardless let that thing come down in temperature then rest 140 to 150 is fine. 4 to 6 hours on average.

Based on the price you paid for the brisket ($2.99 lb.), it was probably a 'select' grade which has very little marbling, and thus the reason your flat was a little dry. Your overnight cooking technique was spot-on so I see no problems with how you cooked the brisket. I suggest trying the overnight cook again with a higher grade of meat, at least a 'choice', and if you can afford it, a 'prime'. I'm willing to bet you will be extremely satisfied with the cook.

@PelletsandPits

7 ай бұрын

I appreciate that...I do know that after doing more research my go to is Costco...the difference is night and day with fat...im more on your idea...i think it was sold as choice, but who made that decision....probably select labeled as choice

Looked great especially bark on a pellet smoker! Suggest trying: 1. Foil boat at about 170 internal, allows increasing temp to render fat and enhance bark without burning the bottom. 2. Bring it to 190 internal, wrap in tallow/paper, foil it, and hold for many hours at 150- the long hot hold method from BBQ Freak Steve Gow at Smoke Trails BBQ.

@crushingbelial

7 ай бұрын

His method is fine he needs to do it more often and get it second nature. Death of consistency is changing too many variables

@PelletsandPits

7 ай бұрын

Thats honestly the TRUTH...its hard to nail down when all 4 top methods constantly change...temp, equipment, product, and time...I hardly ever have the chance to cook a briskt the same way every single time....

I’ve done all my briskets except one overnight on my pellet smoker. Lately, I give it a few hours of wood chunk smoke starting probably around 9 PM and running overnight at 190-200. Usually, it’s ready for wrapping mid/early morning. I crank it to 275-300 after wrapping until done and let it rest at 150 in my oven till the evening. All this is done on the top rack to stay away from radiant heat and sitting over a large water pan. This is with fat cap up. I’ve found that smoking with cap up rendering and dripping under helps keep the bark from turning to jerky style. That was my biggest complaint before I went fat cap up. Now my bark is perfectly acceptable for me, that fat gets rendered and is super soft.

@PelletsandPits

7 ай бұрын

Do you find this is better than a steady 275 ish… I think I prefer that way over the longer cook. Since I had to film and losing light… of course mine was in the smoker around 4pm. Thats a 5 hour difference which is why I mentioned… I thought it just cooked too long. One thing for sure. The probe never did feel tender. From 196 to 203…. The flat was tuff the whole time.

@txfieros

7 ай бұрын

@@PelletsandPits honestly I’ve never cooked one at 275 on any smoker/kettle. I will tell you the two times I’ve used a choice brisket…have been my least favorite. That extra fat in the prime gives you so much more of a window of success (juicy and tender) than choice. I only cook a few briskets a year so price is not an issue so I only go with Prime exclusively now. I did try something similar to what you did and pulled the brisket before probe tender when in the low 190’s and let it rest for a VERY long time thinking it should get tender. It did not. The point was fine, but the flat fat was not rendered enough and was chewy (I’m not sure if I used Prime). For me I’ve got the process down and I’m not going to deviate from it any more. Prime only, start evening, wrap in the AM, crank the temp and cook till probe tender and rest till evening (top rack water pan under). That method has consistently brought me the best results for my briskets.

@PelletsandPits

7 ай бұрын

@@txfieros completely understand that one. Hahah once you have fantastic brisket…. You will do anything to replicate. My last one on the Weber Summit Charcoal was my best. About 250. Wrapped and overnight hold. Geeze it was a thing of beauty

@txfieros

7 ай бұрын

Also, be aware, if you run a water pan on the bottom and you place any ambient probes on the top when running 275-300 you might see temps way lower than expected due to the steam coming off the pan not being at anywhere nearer your cooking temp. LSG has fire on the right so a right side placement might be best.

I did a kroger choice brisket overnight, but I use a water pan. Set in pellet grill at 7 pm and 225 degrees. At 6 am internal at 169, pulled, wrapped in bitcher paper and raised temp on grill to 250. 10:30 probed and internal temp in flat 204, tempat point 201. Pulled and wrapped in cellophane and then 2 beach towels and set in empty ice chest to rest. Sliced at 5 pm. One of my better ones. Nice ring and bark.

@PelletsandPits

7 ай бұрын

What type of grill

@DavidFreelandAZ

7 ай бұрын

traeger@@PelletsandPits

It's either the grade of brisket or lack of water pan. Also think you can hold at a lower temp like 140-150 safely. Still looked good though. Nice job and thanks for content.

@PelletsandPits

7 ай бұрын

Thanks for the tips!

I know this video is 5 months old, but the way i do an overnight brisket is starting the cook at 10-11pm, go to sleep.. When i wake up, usually try to make it around 6am, check the brisket and temps, it usually comes in at the stall or pretty close, then i bump the heat to normal temp (whichever temp you prefer) i usially go for 250 until i bump over the stall and then foil boat it with fat side still up. You can bump the temp up or if you went for 275, stay there and let it finish til tender. Wrap in your preferred method until dinner time

@PelletsandPits

2 ай бұрын

Completely agree...with the time change and middle of winter...we felt the lighting was going to be an issue...like your times and style for sure..cheers

Need to wrap it sooner ive done this before and around 165 is the best temp to wrap for me The point and flat are equaly as moist ant juicy

@PelletsandPits

7 ай бұрын

i like wrapping around 180....after the stall...on this specific cook I could not have wrapped at 165....i was a sleep hahahha...thats the whole point....cook over night...But in this instance I think being on the smoker for almost 15 hours had something todo with it...next time even if over night I would set at 275 all the way though and just set meet alarms...then wake up and deal with it...

Many people will crank the pit temp up once the smoke and bark are good, the higher heat will help render the fat down, that would help if that the case, try to start with as good of grade of meat as you can, easier to get better results from a prime brisket than a cheaper one. I like you video and like lone star pits. Made in America 🇺🇸

@PelletsandPits

7 ай бұрын

Thank you....

I’ve cooked choice brisket before and had calls at competitions, so while yes prime is better, choice is fine. The issue with the pellet smoker is temp. Try smoking low (180-200) for 2-3 hours. Then 225-250 for 2-3 hours. 275 until tender. Cooking faster with higher temp will render the fat. Honestly, I’m not a fan of overnight cooks. I rather cook during the day and when finished, I’ll hold in the LSG pellet at 145 or my toaster oven until I’m ready to eat. My holds are usually 18-24 hrs.

@PelletsandPits

7 ай бұрын

I agree… I wasn’t a fan of the overnight. I truly believe time and temp played a parts of it not being great. It was good just not great. Of course putting it on at 4 pm till 8 am had something to do with it. It’s not how I prefer but just another method. I like 250/275 all the way through. Wrap after stall. But when experimenting with diff temps, equipment and times it’s hard to be perfect every cook

@JK-uo2jv

7 ай бұрын

@@PelletsandPits that’s the best part of smoking is experimenting what works for you and your family! I’ve had plenty of fails. The dried out part is delicious chopped up and simmered in brown gravy. Top that over smoked baked potato and delish….

@PelletsandPits

7 ай бұрын

@@JK-uo2jv yeah that sounds great. I was thinking chili…

What's the link to the Lone Star wood chips you added to the pellets?

Where did you get the Champion hoodie from this video and the Pitt Boss Pork Butt video?

@PelletsandPits

7 ай бұрын

Belk....last year for Christmas...i actually got one and liked it so much went back and bought 3 more in different colors

I am not a brisket expert but I agree, I think 200° was too long. I think 225° - 250° would have helped. That said, the flat is always less forgiving & it looked really lean, plus as you said, every brisket is different. How long did you let it rest before carving? The point looked great and the flat still looked better than a few I have done and then turned them into stew. LOL

@PelletsandPits

7 ай бұрын

Ahhahaah. Agree. About 6 hours. I typically do an overnight hold at 155 but with the time frame we had a day hold instead.

Both the briskets I've cooked were cooked overnight at 250-275, and they were delicious. With the LSG, you have the FireBoard, and you can have it notify you if the internal temp goes above 175 to wrap if you want to, or you can just let it ride all night unwrapped, then wrap in foil with tallow for the rest, the way Goldee's (best BBQ in Texas) does. I've done both methods. Either way, you want to do a long hot hold. Let it sit out after you take it off for 30-60 minutes to stop carryover, then ideally you'd put it in a warmer at 140 for 8-12 hours, but 170 in an oven works fine too. This is WHY I cook overnight, because I'd rather eat my barbecue for supper than lunch, and I hate getting up early so I refuse to do it.

@PelletsandPits

7 ай бұрын

Yeah we held id it for 6 hours…. I believe in the long hold as well. It wasn’t necessarily the fireboard as much as turning down the temp and riding it out all night. Of course I started at 4 because of time change. I was worried it would over cook before I woke up. I think keeping the temp up like you said would have been better and just deal with it when the time presented itself. Then back to sleep if needed. I would do this method again

@praetorxyn

7 ай бұрын

@@PelletsandPits Yeah. You need the higher temps to render the fat properly IMO. Mine were cooked on the SnS Kamado, and kamados are excellent at retaining moisture though, so that may have something to do with it. I'd put a water pan in there anyway.

@PelletsandPits

7 ай бұрын

@@praetorxyn absolutely spot on..remember that briket cheesesteak...that was on my weber summit charcoal and that was the best I had ever made...still chasing that today...I guess I could just film another one ahahahha

I would think you started it too early. You could start it around 10-11 pm and bump the temp up a bit. I’m like you Neal, and haven’t done enough of them yet to decide how I like it. Great video nonetheless.

@PelletsandPits

7 ай бұрын

Yeah...I did it that early because of the time change... next time I will just do what I ithink needs to be done....like you mentioned..start later and a hotter temp and just deal with it as it happens...

I don't think your cook time created a problem at all. When I cook butts and briskets on my pellet grills, I always run the first 12 hours at 200f because that builds a phenomenal smoke flavor. At 12 hours i ramp up to 300 and then wrap when I am happy with my bark. My total cook times are almost always between 14 and 15 hours. I don't think you flat looked bad at all. Maybe slice it a tad thinner. Flats are never as tender and juicy as the point. That brisket looked really good to me.. great cook!

@PelletsandPits

7 ай бұрын

I appreciate that....I know you just started following me and may not remember this..but I smoked a brisket for a video titled brisket cheesesteak...I have a Weber Summit Charcoal grill and used that....it was one of my best briskets...still chasing that one again...kinda set the standard...thats why I mentioned...its was still a good brisket..maybe 7/10....your right....the long cook created a bark I thought I would never get on a pellet grill...this thing was deep...I like that more than anything.... I kinda think there must have been a difference between the Kroger and Costco choice Briskets...Thats my first Kroger one and I have never had that problem with Costco ones...maybe im just overthinking things...cheers and I really appreciate your support...

Words of the wise I would cook it at 275 started at 8:00 a.m. by 4:00 you will rap it's and it should be done by 7:00 let it rest 2 hours then dinner time also try cooking on the second rack and have a water pan underneath will make a world of difference on a pellet grill

@PelletsandPits

7 ай бұрын

I can understand your comment but that’s not even close how I normally do mine. No disrespect. I believe in way longer hold times. Overnight if possible. And that’s not an over night cook. Hahahah. That’s a full day. Not apples to apples.

@SanJoseDale

7 ай бұрын

Exactly how I do it, top rack all the way to the left, water pan underneath, provides an excellent heat sink from the radiant heat. But I prefer a long hold time as well, I. An hold at 150° for many many hours, just like the joints in TX.

@franciszajauskas35

7 ай бұрын

@@PelletsandPits I was figuring 2-hour hold time so you can eat dinner you can also like you say after it's done put it in your oven or toaster oven if it has a keep warm feature and have it for lunch multiple ways at the end of going about it

Put your point on the hottest end of your smoker. Watch Malcolm Reed HowToBBQRight video on KZread on brisket on a pellet grill. Your brisket will turn out great using this method. I put mine on around 11 pm at night .

@PelletsandPits

7 ай бұрын

I think like you just mentioned and i thought I did...I had to start earlier than I wanted because of light....for filming...I put mine on at 4pm..you put yours on at 11....thats already 7 hours difference....I said I thought it had cooked to long....even with the temps dropping...Next time I would start later and a hotter temp...The position of the point was on my hottest side...my fire pot is on the right side of the smoker....my point was a hair off the hottest side facing the air flow of the hottest side...

Surprised how many people do long smokes on bottom shelf. The radiant heat from the heat deflector over cooks the bottom IMO. ALWAYS long smokes on top shelf.

@PelletsandPits

7 ай бұрын

Have done normal brisket cooks on the bottom with the lone star and no problems. Can the heat build sure. But it also creates a more even heat. It’s not going to build over the temp inside. So 250/275 is the same thing. I have heard this about other smokers. But the fire pot is completely on the right side. I’m agreeing with you. Just my view on this particular smoker. Plus I started probing at 196 all the way to 203. Not one time did the flat feel like butter. Just harder than expected.

@lemarj

7 ай бұрын

Facts! That's why cook my briskets fat side down .

I almost always do mine overnight, but I start them much later, around 9-10pm and then I’m up by 5am checking on them, and usually wrapping by about 6am, and they’re usually done by 10am, and then they are wrapped further in foil and put into the cooler with old beach towels under the meat and over top, to rest until about 4:30-5pm, when we get them out to eat them, and they still come out warm enough for dinner. The other thing I usually do is start with prime grade brisket from Costco. They’re about a buck a pound more, but they always come out better than choice (ie, the flat is still dryer than the point, but edible). It’s just the two of us, so if we aren’t having family over, I can usually get about 12 meals for the two of us out of one brisket, vacuum sealed and frozen. Then I’ll use the meat for everything from “just brisket” to tacos, chili, brisket salad with Gorgonzola dressing, etc. Another thing I’ve done is to smoke until the stall, then put it in a foil steamer pan, seal withe foil, and finish in the oven. These turn out fine, especially when the meat is going to be packed and sealed for other meals, and it saves a lot on pellets. Just some ideas, from a non-pro, who loves to cook, and loves your shows.

@PelletsandPits

7 ай бұрын

Great ideas...i think looking back between it getting dark and taking the Idea " overnight cook to seriously " ahhaah it was just cooked to slow for to long...along with the addition of the difference in Costco and Kroger briskets...Ours stopped carrying the Prime briskets...

@markduree7132

7 ай бұрын

@@PelletsandPits too bad they stopped carrying them. Ours is hit and miss. I snag a prime and freeze it if I find one. Same with prime rib. I spoiled myself with prime grade prime rib and now I have a hard time finding them. Hoping to smoke one of those for Christmas this year (after I steal a few steaks off each end 😃).

@PelletsandPits

7 ай бұрын

@@markduree7132 my Publix just called me today. It’s not prime. But he will look for the absolute best marble he can find and save for me. 6.99 a lb for bone in ribeye roast

I've smoked a lot of briskets, and IMHO you got a bum of a brisket. I can typically turn out a consistent slab of beef, but every once in a while I'll end up with a dud. Also, I sacrifice a little bark and wrap about 7 hours in with tallow. Cheers!

@PelletsandPits

7 ай бұрын

Thanks....cheers...I honestly think it was a bad brisket as well....I just double checked one from Costco...and man what a world of difference in marbling....thanks for commenting...

I use splits for my barbecue and have a curiosity question for you. With the popularity of pellet smokers I was wondering how many pounds of pellets do you go through on a typical brisket cook per hour? Thanks!

@PelletsandPits

7 ай бұрын

Great question and it’s an extremely hard question to answer. Few reasons to list. Each pellet smoker goes through different amounts. Temp outside plays a roll. What type of pellets. Temp and size of product in smoker. Size of smoker. Etc. I was surprised how much the lone star used but it was on for 15 hours. But snow temp as well. The Traeger for 8 hours used about 25/30 percent. It’s extremely hard to tell when not comparing same smoker food temperatures

@yambor44

7 ай бұрын

I have the same smoker. At 225º-250ºF I burn about one pound per hour when outside temps are in the high 70's to upper 80's.

I have a Big Green Egg. The Pellet Grills don't seem to totally mimic the ceramic grills. Or do they?

@PelletsandPits

7 ай бұрын

I have a Weber Summit Charcoal Grill...pretty comparable to the Green Egg...The Lone Star Grillz Pellet Grill which is what this was cooked on...has the ability when used correctly to be better...MHO...

Next time get a quality Brisket Prime would be best, Your local butcher is your friend. Long and slow and a nice long rest after. Probe the flat too it's thinner

I like mine that way. It's a texture thing for me though. But I'm weird lol

@PelletsandPits

7 ай бұрын

Hahahaah. Are we talking super barky or flat side a bit dryer.

@pauly0410

7 ай бұрын

@@PelletsandPits the flat side a little dryer. I prefer a strong bark as well. Not like taking bark from a tree but a little bit more than what I usually see. Damn near identical to what you smoked.

@PelletsandPits

7 ай бұрын

@@pauly0410 got ya…

So would you say the LSG is the best pellet smoker you’ve tried out so far?

Try cooking it for 2 weeks!

Ever since smokers came out the price of briskets went through the roof ! ( I think ) I do brisket in my pit boss , it's an upright. 5 shelf I have it about 6 years It still works great . with that being said , do you think uprights are as good as yours or what can you do a comparison on them ? THANK you Frank from montana.....

@PelletsandPits

7 ай бұрын

We are thinking about it. One downside of vertical is the non ability to sear. Many smokers now are providing that option. I recommend those. Just gives more options. Are the verticals great. Absolutely and typically more space per unit.

@frankmarullo228

7 ай бұрын

@@PelletsandPits THANK you for your response. Neil. I really like mine. But there is always room for one more. Frank.....

@lamarwilliams185

7 ай бұрын

It matters where your at. I was buying 13-17 lbs for around $100 years ago in NY. I moved to Georgia and I can get a 13-17lb brisket for $60. If Costco has some? $40. That’s a big difference. I wonder what prices are like in farming towns.

@frankmarullo228

7 ай бұрын

@@lamarwilliams185 I was born and raised in the BRONX and I couldn't afford a brisket , in montana they are still around 75. 00 depending on the size....

That looks darned good. I think you're being a little hard on yourself!

@PelletsandPits

7 ай бұрын

One of things...when you have made GREAT smoked Brisket you find yourself chasing great....Its hard todo when you try different methods, temps, and equipment...

Brisket grilled cheese sandwich on the griddle? Neal and Amy style….?

@PelletsandPits

7 ай бұрын

Absolutely...you know it..so I did not film this...BUT.....dont kill me...hahahah Brisket fried rice...it was really good...made some NON traditional ingredients but we loved it...

@robertoconnell5054

7 ай бұрын

Brisket fried rice is still brisket….. the smoked meat king

Should have raised it and placed a pan of water or beer underneath.

@PelletsandPits

3 ай бұрын

no necessary..since this video has posted..we have done several now with extremely different results...I think it had more todo with how long it was on...and literally the fact it could have been learner to start with...thanks for the comment

Man I wish that price per pound was that here in New Jersey. Average total price for brisket is damn near close to $80-$100.

@PelletsandPits

7 ай бұрын

Holy cow…. That’s more than prime here…

@robertwoods4457

7 ай бұрын

@@PelletsandPits Yup. That’s what nj and the tri state area does now. It’s not inflation now it’s price gouging big time now

@PelletsandPits

7 ай бұрын

@@robertwoods4457 man that’s crap… i actually here that a lot on my other channel. We will get choice ribeyes for 7.99lb soon. Typically by 2/3 whole roasts

@robertwoods4457

7 ай бұрын

@@PelletsandPits ribeye steak or ny strip steaks pending on where you go, you’re going to pay average $18-$30 per steak.

@PelletsandPits

7 ай бұрын

@@robertwoods4457 it’s worth a drive south just for the deals

The addition of the smoked tallow was genius. Never seen that. You're an innovator. When I got my first smoker (Rectec) I already had the brisket in the fridge waiting. So when the delivery was late I was apprehensive. Smoker came, I did a burn in and the next thing I did was load the hopper and did an overnight smoke. Done about a half dozen briskets now and I have to admit I still have absolutely no idea what I'm doing, but they seem to come out OK. Each time just a little better than the next. That's all you can ask for.

@PelletsandPits

7 ай бұрын

Amen…. What temps and times are you playing with.

@SinisterMD

7 ай бұрын

@@PelletsandPits I'm still a student of the game so the overnight I believe was at 200 but the bark was a bit more than I was looking for. I wrap in paper now more somewhere in the stall.

@PelletsandPits

7 ай бұрын

@@SinisterMD got ya

I couldn't tell, but it looks like you used an "ungraded" packer brisket. Always go with either Prime or Choice grade. *Edit: nevermind I saw where it was a Choice grade.

@PelletsandPits

7 ай бұрын

After looking closely at this one and the ones I get from Costco… the fat content was way different. Costco choice made this look like canner grade. Ahhaha. I think had a lot to do with it.

🙏👍🤛😎🦅🇺🇸

@PelletsandPits

4 ай бұрын

TY

I just don't think krogers sale a decent quality of brisket. I have never had a lot of luck with there briskets.

@PelletsandPits

7 ай бұрын

Yeah....I just left costco before this video posted and DANG what a difference in their choice vs kroger choice...made it look packer or canner....I will probably stick with costco from now on...although different methods....I have more success with Costco choice....

@tarussmith37

7 ай бұрын

@@PelletsandPits they won't say it, but I'm willing to bet krogers is selling select brisket. It is little to no marbling in their flat.

Put temp probe in flat!! If put it in poor you will over cook it every time

@PelletsandPits

7 ай бұрын

Although thats a common response...as I mentioned in the video...temps are guidelines, it never felt tender...I started probing at 196....to me that says this was not a very good brisket to start with...even if over cooked...it should have been tender...

You ran 15 feet😂😂😂😂😂

@PelletsandPits

7 ай бұрын

ahhaahah thats not the point...been averaging 3 miles about 5 days a week...i have a tear in my knee so its keeping me back...

Fat side down Bro! You should have cooked the Brisket on the second rack. Where you cutting against the grain?

@PelletsandPits

7 ай бұрын

Yes… always cut against grain.. some believe in fat side down or up. I’ve always been a fat side up guy. This was my first over night cook not my first brisket ahhahaha. I should have clarified.

Not great! I hope my first brisket comes out half as good!

@PelletsandPits

7 ай бұрын

Remember the brisket cheesesteak video...that was one of the best I had ever made or had....chasing that for sure...but when many factors come in to play like different brisket, grill, method, and time..its hard to nail on first try....good news is I can try again..hahahah

Wireless thermometers

@PelletsandPits

7 ай бұрын

Yes....

am I the only person that can’t stand listening to his wife eat on the mic

@PelletsandPits

6 ай бұрын

We can probably to better...

@edwardwright5388

4 ай бұрын

I love hearing her eat!! Whats wrong with you...?

This made me want a pellet smoker. I'm going to do this on my Weber. to see if I can. It will take a lot more monitoring and adding coals, but if it fails maybe I'll look into another toy. 🫕

@PelletsandPits

7 ай бұрын

Remember my brisket cheesesteak… that brisket was on my Weber. Still best one yet.

@ChrisBQue

7 ай бұрын

I'll look that one up.! Thanks, Neal@@PelletsandPits